Dreams Don’t Work Unless You Do: My Pillsbury Bake-Off Journey
It’s often said that dreams don’t materialize unless you put in the effort, and I wholeheartedly concur. Everyone harbors aspirations, but it’s the relentless hard work that transforms them into reality. This is the story of my journey, a testament to perseverance, culminating in the creation of my signature Chorizo Potato Puffy Tacos and my unforgettable experiences at the legendary Pillsbury Bake-Off Contest.
The iconic Pillsbury Bake-Off Contest, a celebration of culinary creativity and innovation, first launched in 1949 to commemorate Pillsbury’s 80th anniversary. Its rich history and the incredible stories of its finalists always captivated me. In 1996, at the tender age of twenty, a profound desire ignited within me: to one day compete in this prestigious event. I meticulously penned this ambition onto a piece of paper, marking it as one of my most cherished lifelong dreams. I then confidently announced to my husband that I would, without a doubt, one day be a Pillsbury Bake-Off finalist. Mercifully, he didn’t laugh! Instead, with unwavering support, he genuinely believed that my dream would come true. While many around me suggested my chances were slim, I refused to be deterred. I continued to persevere, dedicating countless hours to experimenting in the kitchen, meticulously developing unique recipes utilizing a variety of Pillsbury products, each creation a step closer to my goal.
After years of diligent work and refinement, 2009 felt like the opportune moment. I poured my heart and soul into typing out my recipes, ultimately submitting 28 original creations to the contest. Then, all I could do was cross my fingers and hope. September 1, 2009, remains etched in my memory. I was sitting in a parking lot, just about to exit my car, when my phone rang. A pleasant voice introduced herself as a representative from Pillsbury. She then delivered the life-altering news: I had been chosen as a finalist for the Pillsbury Bake-Off, with an incredible opportunity to compete for a million dollars! The rush of emotions in that moment is truly indescribable. It was surreal, a profound validation of my years of hard work, and without a doubt, one of the happiest moments of my life. My unwavering dedication had paid off, and I was actually going to be a part of the Pillsbury Bake-Off! I remember shedding happy tears for a full ten minutes straight, utterly overwhelmed with joy and gratitude.
My first experience at the Bake-Off was nothing short of extraordinary. I’ve shared every entertaining detail of that incredible adventure, including my recipe for My First Pillsbury Bake-Off Experience + Roast Beef and Gorgonzola Hoagies Recipe, in a dedicated post. It was a truly amazing time, fueling an even greater determination within me to return. I knew that making it back for a second time was a long shot, as very few individuals achieve this feat. However, “giving up” has never been a phrase in my vocabulary.
Fast forward to 2013. My family and I were living in vibrant San Antonio, Texas, a city renowned for its rich Tex-Mex culinary heritage. The 46th Pillsbury Bake-Off Contest was announced, and I immediately plunged back into the creative process, filling notebooks with ideas. Inspiration can strike at any moment, so I carried those notebooks everywhere, ready to capture every flash of culinary brilliance. Given our location in the heart of Tex-Mex country, I was particularly keen on developing a puffy taco recipe using Pillsbury biscuit dough. The very first attempt was a resounding success; my kids devoured the entire batch before my husband even had a chance to taste them! Convinced I was onto something special, I immediately returned to the store, made another batch of my Chorizo Potato Puffy Tacos, and once again, they vanished almost instantly. I excitedly texted my husband, proclaiming, “I have the million-dollar recipe!” I felt an undeniable certainty that this recipe was a true winner.
Three anxious months later, another pivotal moment arrived, this time in the form of an email: I was once again a semi-finalist! A resounding “Woo hoo!” escaped my lips. However, this time there was a new, nerve-wracking element: a public voting phase. To become a finalist and compete for the coveted million-dollar prize, I had to be one of the top vote-getters. I was a nervous wreck! I tirelessly campaigned for two weeks straight, imploring friends and family to vote for my recipe. This period involved live television appearances, newspaper and magazine interviews, and even my children drawing and distributing flyers throughout our neighborhood. Sleep became a luxury during those intense two weeks, but the collective effort was truly heartwarming.
Receiving the news that I had won the public vote and would be competing in Las Vegas for the million dollars was truly the BEST DAY EVER. I was ecstatically happy and overflowing with gratitude for my incredible friends and community who rallied so strongly behind me!
To fully grasp the emotions and renewed determination I carried into this second Pillsbury Bake-Off, I highly recommend revisiting my My First Pillsbury Bake-Off Experience post. This time, I was laser-focused on getting everything just right. I meticulously strategized and entered the competition with a very specific game plan. My primary objective for the 46th Pillsbury Bake-Off was to wholeheartedly embrace the fun and savor every single moment of the experience. To be truly honest, the money was secondary. I was simply incredibly grateful and profoundly honored to be a part of such an iconic culinary event. Feeling blessed to be chosen, everything else, including any potential winnings, truly felt like the icing on the cake.
On the big day, we were provided with enough ingredients to prepare our dish three times. My carefully conceived game plan was to submit the very first one to the judges, ensuring no distractions or second-guessing. Imagine a grand ballroom, bustling with 100 small, fully equipped kitchens, 100 equally determined finalists, hundreds of media representatives, flashing cameras, and an energetic soundtrack – all unfolding simultaneously. The atmosphere was electrifying, the energy palpable. A significant portion of my cooking time was spent engaging in interviews, making multitasking an absolute necessity. Thankfully, raising four children had more than prepared me for such a dynamic and demanding environment!
As I meticulously began to garnish my Chorizo Potato Puffy Tacos, a large contingent of media converged around my station. My heart pounded with anticipation, and I focused intensely on ensuring every detail was perfect. The encouraging words from everyone around me were a tremendous boost. I distinctly remember an immense wave of relief washing over me as I completed my dish. I then walked with a confident stride to the judges’ table to submit it (contestants remain anonymous to the judges during submission), sporting the biggest, most unwavering smile on my face. I don’t think I stopped smiling for hours! I had done it! Regardless of the outcome, the sheer joy of the accomplishment filled me completely.
The moment the clock expired, music filled the ballroom, and all the contestants began dancing, collectively celebrating the extraordinary experience. What an incredible, life-changing day it had been! For me, the results of the awards ceremony that night held little importance; I simply felt profoundly blessed to have been a part of it all. I may not have returned home with the million dollars, but the memories and the experience itself are treasures I will forever cherish.
This incredible journey, the culmination of years of dreaming and hard work, ultimately set me on the path to creating my own food website, Modern Honey. It’s a platform where I can now passionately share my own original recipes and connect with a community of fellow food enthusiasts. The Bake-Off experience was a pivotal moment, transforming a personal dream into a professional passion.
Due to my food blog, I am no longer eligible to enter for a third time, but for all of you aspiring dreamers out there, I have fantastic news: The Pillsbury Bake-Off is back! This year’s Pillsbury Bake-Off Contest offers an incredible grand prize: $50,000, an all-expenses-paid trip to New York for an appearance on Food Network’s hit show “The Kitchen,” a complete kitchen makeover courtesy of GE Appliances, and a feature in Food Network Magazine. How absolutely thrilling is that?
Beyond the grand prize, each of the four category winners will also be handsomely rewarded with a trip to New York for an appearance on “The Kitchen,” a feature in Food Network Magazine, a suite of brand-new GE Appliances, and a generous $5,000 cash prize. These are life-changing opportunities for any home cook with a passion for creating delicious and innovative recipes.
The entry period for the Pillsbury Bake-Off Contest is open now through November 10th. You can submit your original recipes at BakeOff.com. The category winners are set to be announced in January 2018, and the much-anticipated grand prize winner will be revealed live on “The Kitchen” on February 24, 2018. For more detailed information, please visit the official Pillsbury Bake-Off Contest website. Don’t hesitate – go enter! You truly have nothing to lose and a world of incredible opportunities to gain. Dream big, and let your culinary creativity shine!
Now, without further ado, let’s turn our attention to the star of this story: these incredible Chorizo Potato Puffy Tacos. Believe me when I say, they are absolutely delicious and uniquely satisfying!
You’ll be amazed at how simple it is to craft these fluffy, flavorful puffy tacos using readily available Pillsbury refrigerated biscuits. Each taco is bursting with a complex symphony of flavors, from the savory kick of spicy chorizo and perfectly seasoned potatoes with bell peppers, to the refreshing zest of a creamy avocado-cilantro-tomatillo crema, all crowned with authentic Mexican cotija cheese. These Chorizo Potato Puffy Tacos are incredibly versatile, making them a fantastic choice for breakfast, a hearty lunch, or a memorable dinner. They truly hit the spot any time of day!
Crafting Your Own Award-Winning Chorizo Potato Puffy Tacos at Home
Recreate the magic of the Pillsbury Bake-Off kitchen with this easy-to-follow guide for making Melissa Stadler’s Chorizo Potato Puffy Tacos. Get ready for a flavorful journey!
- Select High-Quality Pork Chorizo: Begin with premium pork chorizo, a flavorful Mexican sausage seasoned with a unique blend of spices. Its rich, aromatic profile forms the delicious backbone of this dish. Chorizo is classically paired with potatoes in Mexican cuisine, and here, we elevate it further. Incorporate finely diced red potatoes, onions, and vibrant red bell pepper to infuse the filling with even more depth and texture.
- Prepare the Seasoned Potatoes: You have a couple of options for preparing the potatoes. For convenience, you can use Green Giant Backyard Grilled Potatoes if available. Alternatively, you can easily make them from scratch. In a large skillet, heat 1-2 tablespoons of canola oil over medium-high heat. Add the small, bite-sized diced red potatoes and cook, stirring frequently, for approximately 12-15 minutes until they are fork-tender and develop a beautiful golden-brown exterior. This initial cooking ensures the potatoes are perfectly cooked through before adding other ingredients.
- Sauté Vegetables and Chorizo: Once the potatoes are tender, add the diced onions and red bell pepper to the skillet. Continue to cook for another 2-3 minutes, allowing the vegetables to soften slightly and release their flavors. Next, crumble in the 1 lb. of pork chorizo. Cook the chorizo for 8 to 10 minutes, stirring occasionally, until it is thoroughly cooked through and browned. Drain any excess grease from the mixture if necessary, then season with 1 teaspoon of salt and ½ teaspoon of pepper.
- Create the Puffy Taco Shells: Take one can of Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 count). For each biscuit, tear it in half and then gently press each half into an approximately 4-inch round disc. These discs will form the base of your puffy tacos. You can either pan-fry them in a small amount of oil in a skillet until golden brown and puffy, or bake them in a preheated 350°F (175°C) oven until they are light, golden, and slightly puffed. The key is to achieve a soft, airy texture.
- Whip Up the Avocado Tomatillo Crema: To add a refreshing, creamy counterpoint to the rich chorizo and potato filling, prepare the avocado tomatillo crema. In a blender or food processor, combine 3 husked tomatillos, 2 small avocados (or 1 large), the juice of 1 lime, ½ cup fresh cilantro, 1 teaspoon salt, and 2 tablespoons sugar. Blend until completely smooth and creamy. The fresh lime juice and touch of sugar brighten the flavors, giving the crema an irresistible tang and sweetness.
- Assemble and Garnish: To assemble your Chorizo Potato Puffy Tacos, spoon a generous amount of the warm chorizo and potato filling into each puffy taco shell. Drizzle generously with the vibrant avocado tomatillo crema. To truly elevate these tacos and achieve an authentic Mexican flair, generously garnish with ¾ cup crumbled cotija cheese (or queso fresco, if cotija is unavailable). A sprinkle of fresh cilantro leaves adds a final touch of freshness and color.
Print Recipe
Chorizo Potato Puffy Tacos and Pillsbury Bake-Off
Ingredients
- 1-2 Tablespoons Canola Oil
- 3 Red Potatoes diced into small bite-size pieces (or use Green Giant Backyard Grilled Potatoes)
- 1 Onion diced
- 1 Red Pepper diced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 lb. Pork Chorizo
Avocado Tomatillo Crema:
- 3 Tomatillos husked
- 2 Small Avocados or 1 Large
- 1 Lime juiced
- 1/2 cup Cilantro
- 1 teaspoon Salt
- 2 Tablespoons Sugar
Puffy Taco Shells:
- 1 can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits 8 ct
- 2 Tablespoons Oil divided (for frying or brushing before baking, optional)
Garnish:
- 3/4 cup crumbled Cotija white Mexican cheese or queso fresco cheese (3 oz)
- Cilantro Leaves
Instructions
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Prepare Puffy Taco Shells: The puffy tacos can be baked, pan-fried in a small amount of oil, or deep-fried in oil for a crispier texture. If baking, preheat your oven to 350 degrees F (175 degrees C). For pan-frying, heat 1-2 tablespoons of oil in a large skillet over medium heat. For deep-frying, heat about 1 inch of oil in a heavy-bottomed pot to 350 degrees F. Take each biscuit from the can, tear it in half, and press each half into an approximately 4-inch round.
- To Bake: Place biscuit rounds on a baking sheet and bake for 8-12 minutes, or until golden brown and puffed.
- To Pan-Fry: Cook biscuit rounds in the heated skillet for 2-3 minutes per side, until golden brown and puffed.
- To Deep-Fry: Carefully place biscuit rounds into the hot oil, one or two at a time, and fry for 1-2 minutes per side, until deeply golden and significantly puffed. Remove with a slotted spoon and drain on paper towels.
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Cook the Chorizo and Potato Filling: In a large skillet, add 1-2 tablespoons of canola oil and heat over medium-high heat. Add the diced red potatoes and cook, stirring often, for 12-15 minutes until they are tender when pierced with a fork and lightly golden. Next, add the diced onions and red bell pepper to the skillet and continue to cook for another 2-3 minutes, allowing them to soften. Finally, add the 1 lb. of pork chorizo to the skillet. Break it up with a spoon and cook for 8 to 10 minutes, or until it is thoroughly cooked through and browned. Drain any excess grease. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or adjust to taste.
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Make the Avocado Tomatillo Crema: While the filling is cooking, prepare your crema. In a blender or food processor, combine the 3 husked tomatillos, 2 small avocados (or 1 large, pitted and scooped), the juice of 1 lime, 1/2 cup fresh cilantro, 1 teaspoon salt, and 2 tablespoons sugar. Blend until the mixture is completely smooth and creamy. Taste and adjust seasonings if necessary, adding more lime juice for tang or sugar for sweetness if desired.
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Assemble and Serve: Once your puffy taco shells are ready and the chorizo-potato filling is warm, it’s time to assemble! Spoon a generous amount of the flavorful chorizo and potato mixture into each puffy taco shell. Drizzle liberally with the freshly made avocado tomatillo crema. Finish by crumbling 3/4 cup of cotija cheese (or queso fresco) over the top of each taco, and garnish with a few fresh cilantro leaves. Serve immediately and enjoy these incredible award-winning tacos!
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
If you decide to take the plunge and enter the Pillsbury Bake-Off Contest, I would absolutely love to hear about it! Consider me your biggest cheerleader, ready to offer all the encouragement you need. Thank you, as always, for your incredible support and for being the most amazing readers a food blogger could ask for!
This is a sponsored post for Pillsbury. All opinions expressed are genuinely my own.